Lemon Cream Cheese Pound Cake

Ingredients

For the Cake

2 cups (8 oz) cake flour

½ scant teaspoon salt

8 oz unsalted butter, softened to room temperature

8 oz cream cheese, softened

2 cups (14 oz) granulated sugar

6 large eggs, separated, at room temperature

2 tablespoons freshly grated lemon zest

1 teaspoon Boyajian lemon oil (or substitute with an extra 2 tablespoons of lemon zest)

1 ½ teaspoons poppy seeds (optional)

For the Glaze

1 teaspoon unsalted butter

⅔ cup powdered sugar

5–6 teaspoons freshly squeezed lemon juice

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How To Make Lemon Cream Cheese Pound Cake

Step 1: Prepare the Oven and Pan

Preheat the oven to 325°F (165°C). Lightly coat a light-colored tube pan or a 12-cup (10-inch)

Bundt pan with baking spray that includes flour.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour and salt. If using, stir in the poppy seeds. Set aside.

Step 3: Cream Butter, Cream Cheese & Sugar

In the bowl of a stand mixer, beat the butter, cream cheese, and sugar on medium speed until very light and fluffy, about 5–8 minutes, scraping down the sides as needed. Add the egg yolks one at a time, beating well after each addition, then continue mixing for 2 minutes. Mix in the lemon zest and lemon oil, scraping down the bowl again for an even mixture.

Step 4: Add the Dry Ingredients

With the mixer on low speed, gently stir in the flour mixture until just combined. Do not overmix.

Step 5: Fold in the Egg Whites

In a separate bowl, beat the egg whites until soft peaks form. Using a spatula, carefully fold the whipped egg whites into the batter until incorporated. Transfer the batter to the prepared pan, spreading it evenly.

Step 6: Bake the Cake

Bake for 60–80 minutes, or until a skewer or cake tester inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before inverting onto a wire rack. Allow to cool completely.

Step 7: Prepare and Apply the Glaze

For the glaze, melt the butter in a microwave-safe bowl or cup. Stir in the powdered sugar until coated, then add lemon juice gradually, one teaspoon at a time, until the glaze reaches a smooth drizzling consistency. Drizzle evenly over the cooled cake.